As is now everywhere common, winery workers often spend some time working in different countries to gain knowledge and experience.
This feedback from two South Africans from Weltevrede winery who spent time in France and the USA may be of interest.
Weltevrede cellar workers abroad
Over the past couple of years two cellar workers from Weltevrede Wine Estate near Bonnievale have received the opportunity through the South African Wine Industry Trust to travel for the first time to another country to gain knowledge in winemaking.
Petrus Pekeur visited France in 2002 and Lifa Tekiso California in 2006.
Petrus visited Domaine Jacob in Beaune (Burgundy) from September to October 2002 and Lifa visited Blackstone Winery in California, as well as Sharllotville in Virginia from September to October in 2006.
Huibre Hoff interviewed them on their experience.
Where were you born and tell me more about your work experience as well as studies prior to the trip.
Petrus Pekeur was born in 1959 in Bonnievale (47 years old) and attended school until standard 6. He started working at Weltevrede in 1982 as part of the vineyard team and started in the cellar in 1987. He finished the SKOP 1 course (Senior Cellar Training Program) in 1992.
Lifa Tekiso is 22 years old. He was born in the Eastern Cape and moved to Cape Town in 1994. Lifa finished his matric year and met Philip Jonker at a bible study. After he finished school Philip asked him if he would be interested in helping him in the cellar, and later he became the student winemaker at Weltevrede.
Was it your first flight abroad and what was the main reason for the trip?
For both it was the first flight abroad. A bit nervous, but they enjoyed it thoroughly.
The main reason for the trips was to exchange ideas, to learn more about their winemaking methods and to implement these ideas at Weltevrede.
How did you experience the different cultures?
Both found the different cultures and countries a bit strange at first, but adapted quickly. Petrus took a few French lessons before he left for France, but found the French very accommodating to speak English (yes, I could hardly believe my ears). Lifa found the American English and tone different from what he is used to, and found them very social people. Lifa also worked with Mexicans who spoke very little English and they mostly used sign language to communicate in the cellar, which he then learned.
What was the most valuable experience whilst abroad?
Petrus knew that the French are seen as of the best winemakers in the world and it was an honour for him to gain experience there. He noticed that they are still very traditional in their winemaking methods and felt South Africans are ahead in their practises. He noted that the French are allowed to add sugar to their wine to help start the fermentation, where in South Africa it is not allowed.
Lifa saw the most valuable experience he gained in the different ways of their winemaking techniques: Fermenting red wine in closed tanks, pumping over of red wine for colour extraction and by adding rice (a type of wheat) to the juice and grape skins, to help the flow through the press.
What did the winemakers in these countries learn from you?
Both felt that the winemakers in the different countries also learned from them. Petrus was singled out to tell more about the winemaking techniques in South Africa and Lifa illustrated to the Californians the difference between the winemaking styles by producing wine made in the Californian style (adding water and flavourings) as well as in the South African style (no water and flavourings). The South African style was by far preferred.
Are the winemaking techniques similar to ours?
They found the winemaking techniques in the other countries very different from our techniques. Petrus explained that the French start the fermentation by heating the wine and activating the natural yeast in the grapes, where in South Africa we use cultivated yeast. Lifa explained that adding water and flavours to a wine in California was normal practise and was strange to him. In South Africa these practises are against the law.
Which wines do they produce and how did you view the quality?
Petrus mentioned that in Vosne Romanee (Burgundy) they produce mainly Pinot Noir and Chardonnay, as well as some sparkling wine. The quality of some of the wines was very good. Lifa saw in the Californian practises that quantity and not quality was important. Blackstone Winery specialises in Merlot, but also produces various white and red wines. It is a large cellar with an annual production of 450 000 cases.
What will you do with the knowledge you gained?
Both share the experience they have gained with Philip Jonker (winemaker at Weltevrede) as well as with the rest of the team. They know that the experience has opened their eyes to different winemaking techniques and they are implementing those which they found valuable and in sink with the South African winemaking practises now at Weltevrede.
Did you have some free time and how did you spend it?
They both had some free time. Petrus visited the Eiffel tower, historical churches, the palace of King Louis IV and Beaujolais. Lifa visited the aquarium, went whale watching, had breakfast with Congress members at the White House and went to a Jazz festival.
Did you meet many trainees from different countries?
There was a mixed group of visitors and Petrus made friends with some of the French, Irish, Danish and English trainees. Lifa shared his experience with 18 interns from different countries, among which some were from Ukraine, Brazil, Australia, Mexico, Bulgaria and Chile.
How did you find the food?
The food was an experience. Petrus loved the snails and found prawns in the salad a little strange. He noted that the French were very hospitable and that he felt at home. Lifa loved the spicy and hot Mexican food.
At Weltevrede, how do you experience the various visitors from foreign countries?
At Weltevrede various foreign students have also visited to gain winemaking experience, which includes visitors from France, Belgium and Nuns from Uganda. Petrus saw it as a learning experience to understand different cultures and Lifa found it as quite challenging, but noted that they were hard workers and eager to learn.
What is your favourite wine?
Petrus’s favourite wine is Pinot Noir and red blends, such as the Weltevrede Tricolore Red blend of Merlot, Cabernet Sauvignon and Shiraz. Lifa’s favourite is unwooded Chardonnay made in the South African style, specifically the Weltevrede River’s Edge Chardonnay.
How do you view Weltevrede’s success?
When I asked them what they think the reason is for Weltevrede’s success Petrus saw it as quality, good marketing and friendly staff. Lifa sees it as the good communication; the same shared mission and dreams, as well as working well together.
